Garlic jalapeño pickled eggs
Serves 1
Directions
- 1Chop up one jalapeño.
- 2Prep your eggs.
- 3Boil the eggs.
- 4Peel the eggs.
- 5Put the eggs in the mason jar.
- 6Add jalapeño slices, garlic, peppercorns, mustard seed, dill, allspice and red pepper flakes to the jar.
- 7Add bay leaves, coriander, and whole cloves.
- 8Add water, vinegar, pickling salt, and sugar to a pan.
- 9Let the brine cool down for five minutes.
- 10Make sure your jar is relatively warm when pouring in the hot brine so your jar doesn't crack.
- 11Pour the brine in the jar.
Ingredients
- 1 jalapeño
- cloves garlic
- 12 eggs
- peppercorns
- mustard seed
- dill
- allspice
- red pepper flakes
- 2 bay leaves
- coriander
- 2 whole cloves
- 0.5 cup water
- 1.5 cups vinegar
- 2 tablespoons pickling salt
- 1 teaspoon sugar
Equipment
knifecutting boardpotmason jar
Tips
- Use apple cider vinegar.
- Let the eggs come to room temperature before putting the lid on it.
- Place the jar in the fridge and wait 24 hours before you eat one. Longer, the better.
- Consume the entire jar within two to three months.
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